In a large, oven-proof fry pan over medium-high heat, warm the fat. Add the steaks and brown on all sides, about 5 minutes total.

Transfer the pan to the preheated oven and roast until an instant-read thermometer inserted into the center registers 130° to 145°F, for medium-rare to medium, and the meat is barely pink in the center, about 10-12 minutes. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.

Slice into 1/2" slices and serve with a pink of Crispy Shallots and a drizzle of Rosemary-Balsamic Reduction. Serve with toothpicks.